3/4 c. chicken in chunks
1 can cream of chicken soup
8 oz. water chestnuts, sliced and drained
4 oz. can mushroom stems and pieces, drained
2/3 c. mayonnaise
1/2 - 3/4 c. chopped onion

375 oven. Combine ingredients in Dutch oven and bake until hot and bubbly. Pour into 9x13 casserole dish. Add topping below.

8 oz. crescent rolls in can
2/3 c. Swiss cheese, grated
2-4 tbsp. butter, melted
1/4 c. slivered almonds

Place chicken mixture in 9x13 casserole ungreased. Put crescent rolls on top and press together to seal. Combine Swiss cheese, melted butter and almonds. Pour over dough and bake for 20-25 minutes.